Holy Yum Chicken

"Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.

I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!

I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)


  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
  4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  5. Yes, it really is cooked at 450 degrees. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
  11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

These notes above were added 4/3/2013 after NUMEROUS feedback from below so I decided to summarize it for you all so it’s like a one-stop get your answers quickly, haha.

Please read the disclaimer & read the comments section below before asking your question or yelling at me. Thank you!! :) I promise I’m not trying to be a b!tch. It’s just that I get asked these questions over and over again so it’s easier for me to summarize above than to keep answering them! :)

Holy Yum Chicken
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

If you like mustard, then this Holy Yum Chicken is for you! 

Servings: 2 -4
  • 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
  • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
  • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp rice wine vinegar, seasoned or unseasoned
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp cornstarch
  • 2 tsp fresh rosemary for garnish
  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
Recipe Notes

Video for the recipe can be seen by clicking here!

If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook


Posted on February 06, 2013

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. DC
    05/14/2017 at 5:21 pm

    It’s honey mustard chicken.

    • Julie
      05/14/2017 at 8:55 pm

      You may call it whatever you like :)

    • Ann
      12/10/2017 at 2:42 am

      It’s only Honey Mustard Chicken if you use honey. I have tried it with honey and found it too sweet. The maple/dijon blend is what makes this recipe so good.

  2. Jack Burton
    05/24/2017 at 4:03 pm

    Instead of Rosemary I used fresh Tarragon.

  3. Jenna
    06/05/2017 at 3:33 pm

    holy yum is right! We will be having this again soon! And your disclaimer cracked me up! 😂

  4. Mehula
    06/12/2017 at 12:18 pm

    This was amazing – holy yum is right. I will be making this again and again. Plus, it was so stinkin’ easy! WOW! A+

  5. Toni Walsh
    06/30/2017 at 1:01 am

    This recipe is GOOD. Made it and wanted to say “Thank You” I’ll make this again and the only thing I’ll change is doubling the sauce.To Die For Sauce.

  6. Cheryl Ross
    07/22/2017 at 6:38 pm

    The chicken in your photo above looks like it was browned first. If not, how did you get it so caramelized?

    • Julie
      07/23/2017 at 9:03 am

      I stuck it under the broiler after cooking :)

      • Matteo
        10/12/2017 at 7:38 pm

        With out the sauce I presume? Or the whole pan under the broiler? Seems like a important detail to leave off. 🤘🏻

      • Julie
        10/12/2017 at 8:29 pm

        I think they understood what I was talking about since they never asked any additional questions about. Since it’s an important detail to you: I stuck the chicken in the pan with the sauce under the broiler.

  7. Star
    08/02/2017 at 8:22 pm

    OMG! that is the most amazing chicken recipe I’ve ever had. My husband and I made it for dinner. We had 4 pounds so we used a bigger pan but we followed the recipe besides the pan to a tee it was amazing. I might add that we made the perfect matching side which is red fingerling potatoes, Fresh picked green beans from the farmers market and some bacon. The perfect pairing. Thank you for sharing despite disparaging comments.

  8. Lisa
    08/10/2017 at 10:57 pm

    I read the disclaimer but made this anyway because it looks so pretty and yummy. I HATE mustard. I would never use any kind of mustard as a condiment however, oddly enough, I don’t mind dijon mustard as an ingredient in a recipe. I followed the recipe as written and this was really, really good! It wasn’t an over powering mustard flavor. I think the maple syrup and the cooking process toned down the mustardy taste. I’ve made this twice and will definitely make it again. Easy and delicious! Thanks for the recipe. :)

  9. Mac
    08/13/2017 at 7:13 pm

    I like your comments on people complaining about your dish after not following your directions

  10. Angela holden
    08/27/2017 at 8:09 pm

    I made this chicken exactly as the recipe states and let me tell you, it was holy yum! Thank you for an amazing chicken recipe

  11. Sheila
    09/17/2017 at 5:13 pm

    This recipe is delicious! I love the chicken and I love the sauce. Great economical and easy family recipe using chicken thighs. I will make this a game this week with double the sauce for mashed potatoes. Big hit with picky husband. Make sure you read the notes.

  12. Andrea
    09/17/2017 at 8:36 pm

    We LOVE this dish! I’ve made it numerous times with thighs and breasts. Everyone, including my 6 year old and 1.5 year old, gobble it up! The sauce is absolutely delicious and I like that it’s not complicated to prepare. That means I can make it even when my kids are running around in the kitchen making lots of noise and grabbing onto me! Thank you for sharing something easy, delicious, and healthy.

  13. Jennifer
    09/18/2017 at 6:42 pm

    Omg… I just pulled this out of the oven. It is so delicious that I want to eat the whole pan, but my husband isn’t home from work yet ! Yum yum yum!! Thank you for a fantastic and easy dinner!

  14. Beth
    09/18/2017 at 7:47 pm

    Do you happen to have a list of nutrients for this recipe? We lost be it so good. Thank you!

    • Beth
      09/18/2017 at 7:48 pm

      I don’t know about that second sentence on prior note! I was trying to say we love Holy-Yum Chicken!

    • Julie
      09/19/2017 at 8:53 am

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  15. Kate
    09/28/2017 at 3:49 pm

    This is a very good, easy, weekday meal. Even my super picky 6 year old step son loves it. Thanks!

  16. Mari
    10/07/2017 at 5:41 pm

    Just made this tonight – doubled it because we don’t own an 8*8 pan and switched out tarragon for thyme (dijon and tarragon are besties). I dropped a serving off upstairs with my husband and then grabbed mine.

    His response when I came into the living room to eat with him?

    “This is freaking amazing”

    • Julie
      10/08/2017 at 8:25 am

      Haha, that’s awesome!!!

      • Mari
        10/08/2017 at 10:50 am

        I’m really looking forward to trying the sauce (there was a massive amount because of doubling all the ingredients) with some chicken breasts and another vegetable (broccoli, maybe, or brussels sprouts) for tomorrow!

  17. Cathi Oliver
    10/09/2017 at 6:17 pm

    I followed all of your directions and I felt the sauce was awful. The chicken was perfectly cooked. I do love mustard but have no intention of using the sauce with my leftovers. Beautifully cooked thighs with a hint of mustard is what I have for my husband’s lunch. I am disappointed. You put too much “hype”. Ugh

    • Julie
      10/09/2017 at 8:31 pm

      Sorry to hear you didn’t enjoy this. I don’t feel I put too much hype with this considering all the other folks here that have made this and enjoyed. I put hype into it because I seriously thought it was an awesome and amazing dish. I’m sorry you have a differing opinion. It is disappointing when people put such a blanket statement on recipes that may not be their cup of tea. If I weren’t enthused about recipes and what I write then why would anyone want to try to make something or read my posts?

  18. Nicole
    10/12/2017 at 6:01 pm

    Have you tried it with honey instead of maple syrup? I don’t have any on hand and was wondering if I could substitute? I’ve made it many times with maple syrup and it IS delicious!

    • Julie
      10/13/2017 at 7:36 am

      I haven’t tried it with honey but I believe some readers have and enjoyed it. I hope it works out for you!

  19. Adriana Rivas
    10/14/2017 at 5:49 pm

    Time for bone in and skin on?

    • Julie
      10/14/2017 at 7:49 pm

      About the same; maybe 10 minutes longer. I haven’t done it this way so I can’t give you accurate times.

  20. Andrea
    10/20/2017 at 9:54 am

    By far the easiest and most delicious thing you can do with chicken. Everyone LOVES it!

  21. Laura
    10/28/2017 at 6:10 pm

    I have been waiting to make this all week. I finally had all ingredients, except for the cornstarch. Can I use flour instead? It’s late now and can’t go back out to the store. I suppose I could wait till tomorrow.

    • Julie
      10/29/2017 at 8:42 am

      Yes, you could probably use flour to thicken the sauce!

  22. Cait
    11/03/2017 at 2:07 pm

    Do you think boneless pork chops would pair with this? Hubs is tired of chicken at the moment….siiiiigh.

    • Julie
      11/03/2017 at 2:10 pm

      Yes, definitely!!!

  23. Becky
    11/07/2017 at 1:04 pm

    This is SO good! I enjoyed reading all of your notes as well. I followed all instructions and it came out amazing. My husband and our kids loved it. My husband went in thinking that mustard and maple syrup mixed would be nasty, but he asked me to make this again!! I wanted to thank you!

  24. Courtney M
    11/08/2017 at 6:02 pm

    OH MY WORD. I can’t believe how many comments you have on this page and YOU ARE STILL REPLYING AFTER YEARS! Crazy. I made this recipe for the first time a few years ago and it became a favorite of our in our monthly meal rotation. Just wanted to say I love the recipe and PROPS for putting up with all the drama and comments! You’re amazing!

  25. Elisabeth Ballstadt
    11/29/2017 at 11:18 am

    This was so delicious!!! Will definitely make again! I used apple cider vinegar. Was so flavorful and yummy.

  26. Ann
    12/10/2017 at 2:52 am

    I first found this recipe on the Witty in the City food blog and we loved it. She adapted it slightly by leaving out the cornstarch to thicken the sauce. I have tried your version and hers and you simply cannot go wrong with this recipe! It is just SO good! We have it at least 1x per month if not more depending on sales for chicken thighs.

    My husband and I love it as is but if I am making it for nieces, nephews, and friends’ kids then I reduce the dijon a bit, add 1/4 cup orange marmalade, and use red wine vinegar. I like to serve it with Jasmine rice and a green vegetable or salad. Sometimes I double the sauce so we can spoon some over the rice for lunch the next day as I usually make too much rice for just one meal.

    Thanks for sharing this wonderful recipe! I love Trader Joe’s and this recipe is a total keeper.

  27. Jakalyn
    12/20/2017 at 9:07 pm

    I made this tonight for the umpteenth time! My husband loves this dish and always asks “wow! how did you make this sauce?!” I’ve stopped telling him I’ve made this before dear – I just let him enjoy and I get to enjoy the praise and the dish also! Thank you for sharing a wonderful recipe.

    • Julie
      12/21/2017 at 8:09 am

      Haha, too funny!

  28. Hana
    01/12/2018 at 7:32 pm

    Loved this recipe! It’s been my fall back so many times!

  29. Sue Thomas
    01/14/2018 at 2:03 pm

    Delicious. Will make again. I, too, am amazed how many people will take a recipe and then say I changed this and that. For example, Instead of chicken, I used pork chops, instead of mustard I used horseradish, instead of maple syrup I used honey and then tell you it tasted terrible.I always make a recipe exactly as written the first time and then I tweek it to suit our tastes. Love the disclaimer!

    • Julie
      01/16/2018 at 8:14 am

      Thank you, Sue!

  30. Kim
    01/20/2018 at 7:54 pm

    I made this in it’s paleo version and let me tell you… this is the bomb!!! So tastey and it’s a quick cleanup because of the foil, win win in my books. Thanks for a great recipe!!

  31. Lisa
    01/30/2018 at 6:02 pm

    Still making this 2 years later! I always follow the recipe and it ALWAYS turns out perfectly. It is so easy and the chicken just melts in your mouth. Thank you again!

  32. Carol Bentley
    02/01/2018 at 1:58 pm

    I made it your way first and it was amazing. My husband and I loved it. Then I made it again with the following variation; I substituted tarragon for the rosemary and added thin sliced fennel to the pan with the chicken and sauce. Very yummy!

  33. Alex
    02/06/2018 at 1:27 pm

    You say ‘8 x 8″ pan means 8 x 8″ pan, ‘ yet your video shows a rectangular baking dish. Just how important is the shape?

    • Julie
      02/06/2018 at 3:00 pm

      Important. It’s an old video; I have a new one coming that will be more ‘accurate.’ Sorry to confuse!

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